Recipe Costing

Swiss Bakery & Chiccod o' oro Café, Abu Dhabi, UAE

Name:

Date:

(Primary Products)
Product Name Quantity Units Price (per Total Price each unit) 0.00 0.00 0.00

(Primary Products) Total:

0.00

(Secondary Products)
Product Name Quantity Price (per Total Price (in grams) 1Kg) 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00

(Secondary Products) Total: Total Cost: Selling Price: Food Margin: Generated Profit:
Food & Beverage Manager General Manager

0.00 0.00

0.00

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In the cell "Quantity" put the number of units for 1 dish (one piece of Steak or two slices of fish) 3. In the cell "Quantity" put the amount of the secondary product in Grams (100 Gram. Pie) 2. In the cell "Name" put the name of the secondary product of the dish (pasta. 200 Grams) 3. chips. (30% of the costs involved in preparation of the dish should generate 70% of profit) Generated Revenue Cell "Generated Profit" calculates the Net Profit generated.00 Dollar) 4. Total Cost Cell "Total Cost" calculates total of Primary and Secondary Products Selling Price In the cell "Selling Price" put the price of the dish as per your menu or the price that this dish will sell for. .Help (Primary Products) 1.$2. In the cell "Price" put price of the product in "Name" per 1 unit of measure (1 steak . Cell "Total Price" will calculate the price of the single unit multiplied by number of the units in one portion (Secondary Products) 1. In the cell "Name" put the name of the mane product of the dish (Steak. In the cell "Price" put price of the secondary product per 1 Kilo or Liter ($10.00 per Kilo or Liter) 4. new potatoes) 2. Cell "Total Price" will calculate the price of the secondary product per amount of weight used for preparation of the dish. Food Margin Cell "Food Margin" calculates proportion between cost of the dish and generated revenue. Cod Fish.